Try a variety of mushrooms, such as portobello, cremini or button, in this dish. It’s also delicious without the mushrooms. For the most tender meat, slice it across the grain. Serve alongside steamed rice and bok choy or other green vegetable. This is one of the leanest cuts of beef you can eat. It’s low in fat, calories and cholesterol and it’s very economical. It’s flavorful, but because it’s low in fat, you should tenderize it by marinating for at least 2 hours and preferably overnight. Slice it across the grain for tenderness. To make it even more economical, I buy flank steaks in bulk and freeze them.
RECIPE INSTRUCTIONS
1. Whisk the soy sauce, hoisin sauce, vinegar, sugar, 2 Tbsp oil, ginger and 1 tsp of the garlic in a small bowl. Place the steak in a non-reactive container, add the marinade, cover and place in the refrigerator for at least 2 hours or overnight. Bring to room temperature before cooking.
2. Heat the 1 tsp oil in a large non-stick skillet over medium-high heat. Add the remaining 1 tsp. garlic and the mushrooms and cook for 6 to 8 minutes or until the mushrooms are browned and the liquid has evaporated. Preheat the broiler or barbecue.
3. Remove the steak from the marinade and set the marinade aside. Barbecue or broil the steak until it’s done to your liking, turning once. Depending on how thick it is, this can take anywhere from 8 to 15 minutes.
4. While the steak is cooking, whisk the cornstarch into the reserved marinade. Bring to a boil in a small skillet and simmer on medium-low heat for 5 minutes, until thickened. Add the mushrooms.
5. Slice the steak thinly across the grain and serve with sauce. Garnish with a sprinkle of green onions and cilantro.
INGREDIENTS
1/4 cup low-sodium soy sauce
1/4 cup hoisin sauce
1/4 rice vinegar
2 Tbsp brown sugar
2 Tbsp vegetable oil
1 tsp minced fresh ginger
1 1/2 lb flank steak
1 tsp vegetable oil
4 cups sliced oyster mushrooms
2 tsp cornstarch
1/3 cup chopped green onion
1/3 cup chopped fresh cilantro or parsley
2 tsp minced fresh garlic
NOTES
Nutritional Analysis per Serving
Calories 266
Protein 26 g
Fat 13 g
Saturated Fat 4g
Carbohydrates 11 g
Cholesterol 44 mg
Sodium 568 mg
Fiber 1g
Prep Time: 10 minutes
Cook Time: 19 minutes
Make Ahead: Marinate the meat and cook the mushrooms up to one day in advance.
Serves 6
